I just hope you were safely outside clip round the ears range.

Speaking of furry little things,I think we saved the Puka tree.Got up the top to check on the bait.It seems to have worked in as far as claw marks all over which is supposed to be indication of…

. . . and their wombat is to die for.

Ah, that'd be mortal wombat.

Mexican Specialties in Ellerslie do a mole which is very nice.

I've heard they also do a nice badger in butter sauce and their wombat is to die for.
;-)

http://www.youtube.com/watch?v=uy1RrMXPQMQ

No – not food for disabled people, food BY disabled people.

Cooking therapy? Intriguing... I did that for a few months with mental patients – that's in fact the reason why I learnt to make pizza in the first place, seeing as in Italy it's so easy to just go…

It would also have to be frugal so you could to do it on a benefit.

No – not food for disabled people, food BY disabled people.

watching him try and swallow mesculun salad is terrible.

Lucia seems to be having the same issue – for instance shape of lettuce (whether the leaf is smooth edged or not) is seemingly a lot more important to her than its taste.

If you have hyper sensitive aspie taste or touch, curry could be quite an interesting experience. Does he like it really hot?

Not really hot — his favourite is still butter chicken. But I've seen him happily tuck into a vindaloo. He has much more trouble with texture — watching…

Actually, Nigel Latta annoys me full stop ...

I had wondered who was this Nigel Latta chap who had been mentioned round these parts (on another thread) and so I watched the start of his tv show a couple of weeks back. It was your typical, trite "pc has gone…

But I can report considerable success in the use of pizza a vector for novel food items with our older boy. That, and curry.

Pizza: Solid fuel for the information age.

Sacha, probably not. It is common for autistic people to dislike mixing food flavours, textures, or even colours, and to have a preference for only a narrow range of foods.

Narrow, and got narrower with our younger boy. It annoys me to hear Nigel Latta blithely proposing starvation as a…

I've seen disability art but not disability cooking.

I like that It would also have to be frugal so you could to do it on a benefit.

That's one reason why I find O's food mixing initiatives so interesting.

But your toasted sandwich recipe further up thread…

Or you could cut it on the diagonal, stand one half on end, slosh on some raspberry coulis, and it would be glam.

Now there's a plan for the next big Aspie event.

I saw some slices at the Victoria staff club no longer than one hour ago.

Ok, now I really want a toasted sandwich. And a mug of truly appalling (but bottomless!) coffee. And a conversation with some mathematicians.

toasted sandwiches with pavlova filling.

I find this one intriguing. I bet it has some pretty interesting contrasts in texture. Flavour, too, especially if you use salted butter on the bread. If you threw a couple of chocolate chips in, it would practically be a s'more. Or you could cut…

They were all (well, ok, mostly) delicious, but many of them did not really meet my definition of "pizza".

avocado and teriyaki chicken? pumpkin and sesame seed?
others I forget.... yummy,…

It applies to the pizza that demands no others share its name. The kind of pizza that you tidy up the house for when you order it.

That kind of pizza is likely to elicit laughter in Italy. Perhaps you can find it in New Zealand, in one of those…

I think this metaphor falls down, in that you should never, under any circumstances, order a cheap tart delivered to your house. Also, you really don't want a pizza that's been eaten by 5,000 other guys beforehand.

I'm going to put this in the Two and a Half Men category.…

I'm not sure how "affectedly grand or important; pompous." would apply to pizza.

It applies to the pizza that demands no others share its name. The kind of pizza that you tidy up the house for when you order it.

I don't know. I always rate the enthusiastic cheap and…

Two and a Half Men is purportedly funny except in reality it isn't.

On that, we agree.

It was just a poor example to choose for the satire because shushi is actually not difficult to make.

I'm going to assume that you're being deliberately obtuse here, because I thought I was ladling it on with a trowel. The actual foodstuff picked for the parody made no nevermind;…

yrs
Mo Zzarella
Giovanni Pisano fan club

But you may need to shell out more for a convincing experience?

I don't know. I always rate the enthusiastic cheap and cheerfuls.

Pizza is pretty much like a cheap tart these days, it is whatever you want it to be.

But you may need to shell out more for a convincing experience?

Have you ever read The Road To Wigan Pier? You really really should, esp. the bits about the price of food.

No, it's one of the few of his I haven't read but now will. Thanks.

But it is purportedly quite tricky according to many, which is what he said.…

I suppose, in a pinch, if we had to choose, we might perceive hotdogs as being slightly more grandiose than toast, too, but I'd hardly describe them as a grandiose type of food.

I just felt that the grandiose title of Pizza deserved something with a little bit more effort involved

There is nothing whatsoever that is grandiose about pizza.

Mince meat up in the hand-powered metal mincer

I used to love doing that. Although helping my grandfather bottle the Lambrusco was by far my favourite thing.

After all, I spent a lot of time cooking with my own mother. We two almost vegetarians used to:
-Cook an enormous animal tongue which I would then peel and we would set in…

Giovanni, maybe I need to apologise for not actually encouraging those young men to make the pizza dough and cook up fresh tomatoes for the sauce.

Oh dear no. Why do I always manage to come across as such a killjoy? I guess where I'm coming from is that so…

Giovanni, maybe I need to apologise…

Did you spot the pretty well-informed Herald editorial today taking the gummint to task for chopping the extra physical therapy funding, and making clear why ORRS is not going to make up for that?

But it was tomato sauce on toast, nothing more or less.

And again I refer you on tomato on bread. Made well, it's sublime. You have every right not to like it, but it's not any less delicious for being so simple. In fact, most Italian dishes are very easy…

My pizza was bought from a number of different vendors. Some served nice pizza, all the standard Italian styles that form a small corner of the menu of any pizzeria…

Perhaps that really is the genuine thing, but how proud can you really get about inventing toast with tomato sauce on it?

Permission to treat this witness as hostile, your honour.

Really, I don't know where you ate pizza in Rome, although I will say that in this one place…

Proposal for entertainment at next PAS gathering: put Giovanni in a room and force him to watch as someone prepares a Genuine Kiwi Pizza c.1980.

Can't say I was much impressed by what was passed off as pizza in Rome. Perhaps that really is the genuine thing, but how proud…

Personally, I think food tastes much better if I cook it over natural gas I've prepared myself.

I think I'll have to take your word for that.

I've been accused by family and acquaintances of being a producer of great volume (in both senses), but I cant imagine making enough…

8>)

(and in any country list we'd always be ahead of The Great West Island 8>) 8>) )

I've finally twigged as to why you write ANZ for New Zealand. The A stands for Aotearoa. Nothing to do with banks or Australia. I can't believe that I didn't work it out the first time I saw it and thought "that's odd".

Cheers,
Brent.

Giovanni – you put the broth in brother!

May your tapas come with pasta
and your spaghetti turn to page hitts...

You've forced my hand! Here's some horrible self-linkage then: this was cross-posted on Speaker last year but I updated it last week with pictures of the ancestral broth, so…

May your tapas come with pasta
and your spaghetti turn to page hitts...

yrs porkily
Captain Cooker
a harsh tusk-master

And that's how our Swiss exchange student came to NZ armed with fears of being served something called "Watties' Spaghetti".

And again, I'd have to say Wattie's spaghetti in a can at least doesn't pretend to be gourmet, unlike the risottos and the pastas you get served in your average…

We'll keep the red spag flowing here

Pizza de Resistance!
Well done Amy, fine words to eat indeed!
You shall go to the Meat Ball!!

yrs
Pasta Hisused-Bydate
Humbled Pie Eater

This does tend to add to the preparation time, as you have to get organised and lay down your biomass base several million years in advance. But the results are worth it.

My…

Dude. Have you had Watties tinned spaghetti? It is absolutely horrendous. I'm not being snobby here, either, because you can pry my Watties baked beans from my cold dead hands, but that spaghetti is like... amoebic slime or something. Shudder.

heh – we're hosting an AFS student for a year,…

How about this? Is it real food? There's even purple potato paste, if you scroll down a bit.

Hey, don't be dissin' the frozen purees. They're excellent for when you want to make broccoli mousse, broccoli pate de fruits, broccoli buttercream...

Alyson Gofton's dislike of that specific recipe

Well, the reviews are glowing. For instance:

if you are looking for a total junk food pig out on a pizza, then this one is a winner.

Ooh, and the chances are good
that the vegetable will respond to you

10 points awarded for Mothers of Invention reference. Now, where can I go to get my jeans embroidered?

So bake that pizza, bake it good
The people's pizza, like you should
And though a kilo's far too dear
Some cheddar cheese is great on here…

Call any vegetable by name...

Ooh, and the chances are good
that the vegetable will respond to you

How about this? Is it real food? There's even purple potato paste, if you scroll down a bit.

Disclosure: I currently have chicken drumsticks steeping in a purchased teriyaki marinade. I'm thinking seasoned rice and green beans with that.

That's it Russell. I'm moving to the top of the list of people who will be up against the wall after the food [not "in a minute"!] revolution.

]]> Wed, 05 Aug 2009 10:29:14 +1200 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124789#post124789 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124789#post124789 Despotatoes/Dick Taters! Snerk!

Can we give Ian some sort of PAS trophy?

]]> Wed, 05 Aug 2009 10:23:40 +1200 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124786#post124786 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124786#post124786 Call any vegetable by name...

I looked quite carefully, but it seems like nobody has yet mentioned "totalitarian lentils". Tragic.

As we all know Garden is (for good reasons) an anagram of Danger! – yes! it's a jungle out there...

..and yet we have sadly omitted from the new nomenclature…

]]> Wed, 05 Aug 2009 10:19:42 +1200 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124768#post124768 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124768#post124768 here's the actual recipe. Clearly my subconscious is trying to sabotage the whole thing. ]]> Wed, 05 Aug 2009 08:51:54 +1200 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124767#post124767 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124767#post124767 I'm not saying it would taste as bad, I just find it more offensive.

Here's the recipe, if you can call it that. Everything's premade, including the fabulously named Wattie’s Just Add Cottage Pie Simmer Sauce.

]]> Wed, 05 Aug 2009 08:50:58 +1200 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124765#post124765 https://publicaddress.net/system/cafe/hard-news-food-and-drink/?p=124765#post124765

I'm rather more horrified by last night's food in a minute cannelloni than by all the tinned spaghetti in the world.

Dude. Have you had Watties tinned spaghetti? It is absolutely horrendous. I'm not being snobby here, either, because you can pry my Watties baked beans from my cold dead…

Proposal for entertainment at next PAS gathering: put Giovanni in a room and force him to watch as someone prepares a Genuine Kiwi Pizza c.1980.

Do it to Julia! Er, I mean, to Brickley. Seriously, though, what have I done? (And besides, I'm rather more horrified by last night's food…

Proposal for entertainment at next PAS gathering: put Giovanni in a room and force him to watch as someone prepares a Genuine Kiwi Pizza c.1980.

I think this one will do the trick. =l

Heh. A-heh heh heh heh heh ...

The page even has a misplaced apostrophe:

Kid's territory!…

Sorry, as a regular consumer of 1980s era home made New Zealand Pizza I demand that Spaghetti be used rather than Baked Beans.

Perhaps baked beans was an acceptable variation in some areas. Specialties of the region, etc.

We need to be authentic

Proposal for entertainment at next PAS gathering: put Giovanni in a room and force him to watch as someone prepares a Genuine Kiwi Pizza c.1980.

I think this one will do the trick. =l

(Just as I was typing that I saw a food in a minute "cannelloni" on the telly which drove me to instant despair. If you need me I'll be in the bathroom, crying.)

Proposal for entertainment at next PAS gathering: put Giovanni in a room and force him to watch…

'proletarian felafel' and 'bourgeois legume croquettes'

I looked quite carefully, but it seems like nobody has yet mentioned "totalitarian lentils". Tragic.

…pre-prepared food does not actually save time,

Surely it must do, to a degree? Preparation takes time, and so you save on some of that time.

Many people say sushi is hard

Bad example. Sushi is piss easy.

But it is purportedly quite tricky according to many, which is what…

Which, er, begs the question, why is soy sauce a first material and other things not?

I guess it was in the Gospel according to Pollen?

I'm talking about using first materials like soy sauce and flour to make food from scratch. Ideally, I guess we would but your argument is totally impractical.

Which, er, begs the question, why is soy sauce a first material and other things not?

(As well, fails to meet the case…

unless you count cornstarch in one of them

Funny, because the entire first chapter of Pollan's "The Omnivore's Dilemma" is a engrossing essay on corn and its multitude of uses.

Many people say sushi is hard

Bad example. Sushi is piss easy.

Meta-comment: this thread has now become breathtakingly awesome.…

1) At the time, Moore Wilsons only gave out cards…

Yep, its the same CO2 as fizzy drink fizz (not good for emphysema). CO2 welds are less attractive than argon but more reliable. It's good to look at these things when your about to get onto fair ground rides.

Good to know. I have three brothers, all of whom are…

You, unlike me, have local access to Sweet Mother's Kitchen. Their gumbo is actual gumbo!

Ohhhh... that is the kind of news that could add pounds to my life. Soon I shall be portly.

Damn near everything I cook at home now could be considered a pseudo-mediterranean local take on…

My life is better because I had a real gumbo once.

You, unlike me, have local access to Sweet Mother's Kitchen. Their gumbo is actual gumbo!

Fizzy drink gas bottle

Welding gas! Surely your tongue will cleave to your palate?

Dude, I cut that out and pinned it to my wall. Oh, hang on. This isn't the rock journalism thread is it?

Did you make a copy and iron it?

food in a minute "cannelloni" on the telly which drove me to instant despair

Would you like a cup of chino with that, sir?

No, in fact coffee here is great, it completely cramps whatever feeling of jingoistic snobbery I thought I would be harbouring before emigrating to this fair…

food in a minute "cannelloni" on the telly which drove me to instant despair

I assume this is the same despair I feel when people call fish soup 'gumbo'?

food in a minute "cannelloni" on the telly which drove me to instant despair

Would you like a cup of chino with that, sir?

Internet acronyms: they're the ready-made sauces of human expression

Too true.

Easier just to use than try and make up a neologism, tho. And it is in commonish usage somewhere else I comment, so.

Internet acronyms: they're the ready-made sauces of human expression.

The problem is your recipe, not the difficulty in making falafel. If you follow some jumped wannabe recipe then you wear the cost.

Dude, that was verbatim from the link you posted to try and prove your own argument. I didn't make up any fancy-ass Grey Lynn falafel recipe.

Stale bread with a slice of onion and a smear of chicken fat, maybe some salt herring...

Okay, but there are tons of ethnic diets that have broad popular origin and appeal. Sorry to harp on about my own, but hey, it's what I know: and it's both cheap and…

There is nothing that white people like more than odious acronyms.

Easier just to use than try and make up a neologism, tho. And it is in commonish usage somewhere else I comment, so.

(Although Russell could mention his pizza making via flatbread found by the side of the road more often and tip me over that particular edge.)

Alright. I'll make some dough this week, just for you.

At least it wasn't Hell Pizza.

SWPL = Stuff White People Like, (See also: swipple, yuppie.)

There is nothing that white people like more than odious acronyms.

It sounds as if you agree with me a bit.

A bit, but you lose me completely when you make it prescriptive. Conversations of this kind often devolve into the idea that eating well and being healthy are moral imperatives and I find that line of thinking decidedly distasteful. Plus,…

It's not a culinary code of conduct but more an argument that pre-prepared food does not actually save time, is more expensive and usually is worse for your health.

This is why you brew your own soy sauce, and mill…

__Disclosure: I currently have chicken drumsticks steeping in a purchased teriyaki marinade. I'm thinking seasoned rice and…

See my paper in the Leguminous Ontology Review.

Dude, I cut that out and pinned it to my wall. Oh, hang on. This isn't the rock journalism thread is it?

some a priori conception I have of falafel.

My proletarian felafel challenges your bourgeois legume croquettes and spurns your decadent particularities of edibility, sapidity and esculence.

I don't know how it could be classist.

Man. I don't know where to start on that. There certainly are…

Dont know about your grandmother, but Nanna's ways with…

given you're more SWPL than a stand mixer, please give it a rest.

What does SWPL stand for?

And – you, Brickley?

I have cooked in the USA. Minnesota I think. Last time was in 2000.

Unlike many other bean patties, in falafel the beans are not cooked prior to…

It has never really existed is the thing; it's just a nonsense, and it's a rather classist one at that, premised on some really pernicious myths about the proper way to eat. (And it's almost certainly inconsistent to boot.)

Oh, I don't know that it's terribly inconsistent. Preparing foods yourself…

Yes, there is a lot of corporate…

Since I discovered the fresh pita at La Cigale

Lucky bugger. Pita that's been sitting in the truck/supermarket for a couple of days just doesn't compare.

I have yet to find (or actually, look very hard) fresh pita in Dunedin for taking home.

"That isn't falafel."

Would you like to call a friend on that one?

From that Wiki link:

Unlike many other bean patties, in falafel the beans are not cooked prior to use. Instead they are soaked, possibly skinned, then ground with the addition of a small quantity of onion, parsley,…

Food is not stuff that comes industrial prepared in a bottle for a your own ostensible convenience. Sauces? Ones I make myself from real ingredients = food. Seasonings? Ditto.

Might I respectfully suggest that there are severe definitional problems involved in this project?

(Apart from anything else, authentic dhal is…

And- reading food recipes while having a shit – gak.

Each to their own, I suppose – but I'd suggest your…

Er, you were talking about making dhal for lunch.

Why the "er"? I was only talking about making dhal at all. I didn't realise our arguments were focused on a midday repast.

Er, right. "Chemical by-product" ... have you ever actually read the labels? Tried the sauces? You may find…

"It's hospitaliano!"

Pompa di stomaco?

an aside here]...everything ok for the Media 7 record on Wednesday?

Yes. Just sorted that out. Stand by your email.

Does anyone else like Annabelle White's Food Detective column in the Star Times magazine?

I do--raisin loaf this week? I also greatly enjoy the column by the woman who edits the New Zealand Gardener.

[an aside here]...everything ok for the Media 7 record on Wednesday?

This is disturbing. Are you in the house right now?

Danielle is always in da house.

He's bound to be gesticulating wildly, surely? While listening to eurodisco.

This is disturbing. Are you in the house right now?

Should Harraway's develop porridge from spiced lentils and call it "Rolled Dahl"?

No. They should call it 'A piece of cake'.

(I now have a great desire to take Gio to America and force him to endure several meals at the Olive Garden. "It's hospitaliano!")

I'm here, shaking my head like the old crank that I am.

Not gnawing on your keyboard and muttering italian insults?

And the Smoke & spice smoked garlic salt is divine...

Available every weekend at the La Cigale market, and dandy for rubbing on chicken before you roast it.

If I don't have any fresh thyme, I like to sprinkle Raymond's BBQ Gourmet Rub (contents: salt mustard, herbs, tapioca, spices, in case…

In Medieval times, mulled wine was a hit with guards on sentry-duty for this very reason, as well as being a cunning way to revive and render drinkable wine-on-the-turn with a pinch of spice and a bit of heat. Given the…

"anti caking agent" its real name is potassium ferrocyanide

Farmer's Solution? It used to be used in developing black & white photographs. I think I also used it to cure a fungal condition that was bleaching my skin unnaturally (hey if it's good enough for Michael Jackson...).

Smells like BO.

Annabelle White's Food Detective

Our cupboards bear her imprint. Very helpful, always on the money. I met her once and asked about it. She said many people compliment her on it.

and also I recently discovered a stack of the Italian Slow food magazine at the local…

I thought pesto was the name for the process originally not the product? so you can make pesto out of anything you want in effect. I make one out of very finely chopped (I chop very finely):
olives (green and/or black), a cheese (feta often), spring onions or chives,…

Have a look on the salt packets ingredient list. There is an ingredient called "anti caking agent" its real name is potassium ferrocyanide. Its relatively stable until its mixed with acid. Then it produces hydrogen cyanide gas.

I hardly touch ordinary salt since I found http://www.smokeandspice.co.nz/:

Smoke and Spiced Solar…

We creative wee apes will play with anything we can, and English will take over the nearest available word.

It's incredible like that. But to be fair to the genuine pesto toilers, English should Anglicize it into something like Parmesan. Pestoil perhaps? Is it kinder on a word to steal…